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Asparagus Casserole II

Rated as 3.95 out of 5 Stars
0

"This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat. My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions. It is so easy and so delicious!"
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Ingredients

45 m servings 471
Original recipe yields 8 servings

Directions

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  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  3. In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
  4. Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

Nutrition Facts


Per Serving: 471 calories; 27.6 42.4 14.1 108 1575 Full nutrition

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Reviews

Read all reviews 37
  1. 43 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My mother made this by memory every Holiday my entire life - she is gone now and I've never actually seen this in print. What she did differently might be of some help 1. drain asparagus and sa...

Most helpful critical review

Asparagus is my favorite, but I have to agree with Stacey, expensive and not so good.

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My mother made this by memory every Holiday my entire life - she is gone now and I've never actually seen this in print. What she did differently might be of some help 1. drain asparagus and sa...

I had forgotten how much I love asparagus! This resipe was great. I substituted stovetop for the crackers, just sprinkling them on, and cream of chicken for the cream of mushroom soup. It tur...

I have made this casserole twice now, and I think the flavors are very good. The recipe as-is, however, is quite soupy at the end of baking. I cut down the cream of mushroom soup to about 1 1/...

This has been a favorite in our family for years. However, we use a 9x13 casserole dish and enough hard boiled eggs to cover both layers of asparagus/cream of mushroom/shredded cheese. We also u...

I changed the recipe a tiny bit by steaming fresh asparagus instead of using the canned asparagus. Overall, this is an awesome recipe and all the flavors just came together!

Only used 2 cans of asparagus and a 1 1/2 qt. casserole dish. Otherwise did not change anything. Took to Dinner on the Grounds at church and everyone dug in. Next time I may add a little cay...

Great recipe!!!! I left the boiled eggs out since my son does not like them and it was still excellent. Will definitely be using this recipe again. My husband said this was a keeper!

Asparagus is my favorite, but I have to agree with Stacey, expensive and not so good.

I first had this at a friends house and she said the recipe was on this sight. Last Sunday was the second time for me to make this when I had guests for dinner and both times everyone wanted th...